Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Episode:
Classic Cleveland "City Chicken"
Mason Jar Ice Cream
Getting reviews...
- Level: Easy
- Total: 6 hr 35 min (includes chilling and freezing times)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 282
- Total Fat
- 22 g
- Saturated Fat
- 14 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 2 g
- Cholesterol
- 82 mg
- Sodium
- 53 mg
- Level: Easy
- Total: 6 hr 35 min (includes chilling and freezing times)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 282
- Total Fat
- 22 g
- Saturated Fat
- 14 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 2 g
- Cholesterol
- 82 mg
- Sodium
- 53 mg
Ingredients
Strawberry Puree:
Ice Cream:
Directions
Special equipment:
a 32-ounce freezer-safe mason jar with straight or tapered sides- For the strawberry puree: Set up a grill for even medium heat. If using a charcoal grill, build the coals evenly along the bottom.
- Place a small saucepot on the grill. Add the strawberries, honey and lemon juice and bring to a simmer. Cook until the strawberries release their juices and begin to soften, 3 to 5 minutes. Puree in a blender until smooth and chill until completely cool, about an hour.
- For the ice cream: To a 32-ounce freezer-safe mason jar with straight or tapered sides, add the cream, honey, sugar and salt. Pour in the chilled strawberry puree. Top with the lid and vigorously shake into a loose, drippy whipped cream, 3 to 5 minutes. (This will take less time if you use a mason jar that was in the freezer for 10 to 15 minutes beforehand.) Make sure the lid is only loosely on, then freeze for 3 hours for soft serve, longer for scoopable ice cream. Serve and enjoy!
